Harvest Rabbit Pie - Serves 4-6

Source: Prue Coats

Ingredients

1 large rabbit cut into joints
8oz (250g) bacon, diced
½ pint (300ml stock) or stock cube and water
1 tablespoon (15ml) chopped parsley
Salt and pepper
3 hard boiled eggs
1lb (500g) puff pastry
1 egg, beaten
1 teaspoon grated lemon rind

Method

Simmer the rabbit and other ingredients, except the eggs, for 1½ hours, adding more stock if necessary. Leave to get cold, then transfer to a 3 pint (1.8litre) pie dish, reserving half the stock. Lay the hard boiled eggs, cut into quarters, over the top and cover with puff pastry. Make a hole in the centre and glaze with the beaten egg. Bake in a preheated oven set at 425F/Gas Mark 7/220C for 30-35 minutes or until golden.

Serve with new potatoes and broad beans tossed in butter and sprinkled with chopped fresh marjoram.

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